Entomatadas Recipe 465
ENTOMATADAS RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Cut the tomatoes in half and place on a baking sheet, cut side down. Cut the Jalapeno in half, removing ribs and seed and place on the baking sheet, with the garlic cloves. Cut one third of the onion and add to the baking sheet. With the rack on the highest position, broil for about five minutes, until the skin turns blackish but not completely burned. The tomato skin should easily come off by carefully lifting it (don't burn your hands) and discarding. Puree the broiled vegetables in a blender until smooth (or use an immersion blender in a bowl). In a nonstick skillet, add just enough oil to lightly coat the bottom. Pour enough of the tomato sauce to coat the bottom of a 9x13-inch baking dish (these can also be made in small, individual casserole dishes). Cook each corn tortilla for about 30 seconds, just enough to soften, but not become crispy. Fill each corn tortilla with cheese and a sprinkling of onion and gently roll. Place, seam side down, into a baking dish. Pour remaining tomato sauce on top of the enchiladas to coat evenly. Garnish with cheddar & Monterey Jack cheese . Bake at 350°F for 25 to 30 minutes until bubbly and hot. Garnish with sour cream and Queso de Fresco (if using) and avocado, if desired.
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- Add 1 tablespoon of oil to a medium-sized saucepan over medium-high heat. Stir in the onion and jalapeño and sauté for about 5 minutes, until softened. Add the garlic and sauté 1 minute more.
- Carefully pour in the tomatoes, and stir in the salt, pepper, cumin, and paprika. Reduce the heat to medium and allow to simmer 10 minutes, stirring occasionally. Add 1 cup of water.
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- Place tomatoes, the jalapeno pepper, and garlic cloves in a saucepan and cover with water. Cook over medium heat for about 15- 20 minutes until soft.
- Once tomatoes and pepper are cooked, place in a blender and process until you have a very smooth sauce.
- Heat 1 Tablespoon of vegetable oil in a skillet over a medium high heat. Add the rest of the onion and cook until transparent and slightly browned, about 5 minutes.
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- Roughly chop the 1/2 onion and saute in some oil over medium heat. Add a peeled, whole garlic clove to the pan. Saute until the onion starts to brown and then add the mixture to a blender.
- Add the roasted tomatoes to the blender along with the onion mixture, 1/4 jalapeno, and 1/2 teaspoon of salt. Combine well. If you want more heat add another sliver of jalapeno.
- Add a dollop of oil to a saucepan over medium heat. Add the tomato mixture from the blender and simmer for a few minutes. You can optionally add 1/2 cup of stock at this point -- this will keep the sauce liquidy. Take a final taste for seasoning, adding more salt if necessary.
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